Research

25 results

Processing

Processing strategies for commercially-ready pulse ingredients
Dr. Michael Nickerson - University of Saskatchewan - Dept. of Food and Bioproduct Sciences
  • Peas
  • Agriculture and Agri-Food Canada
  • Pulse Science Cluster
  • Value-Added

Processing

Energy and cost efficient removal of anti-nutritional compounds and negative flavours in pulses using electromagnetic wave
Dr. Oon-Doo Baik - University of Saskatchewan - Dept. of Chemical and Biological Engineering
  • Peas
  • Agriculture and Agri-Food Canada
  • Pulse Science Cluster
  • Value-Added

Health

Utilization of pulse-based ingredients to develop low glycemic pet food to improve the health of dogs
Dr. Yongfeng Ai - University of Saskatchewan - Dept. of Food and Bioproduct Sciences
  • Lentils
  • Peas
  • Health
  • Agriculture and Agri-Food Canada
  • Pulse Science Cluster
  • Value-Added

Processing

Reducing feed cost and the environmental footprint and enhancing global competitiveness of Canadian pork production by increased nutrient utilization of feedstuffs fed to growing-finishing pigs
Dr. Dan Columbus Dr. Kate Shoveller - Prairie Swine Centre University of Guelph
  • Faba Beans
  • Agriculture and Agri-Food Canada
  • Value-Added

Health

Development of pre-packaged pulse-based meals to ameliorate the negative health consequences of sedentary behaviour
Dr. Philip Chilibeck - University of Saskatchewan - College of Kinesiology
  • Beans
  • Chickpeas
  • Lentils
  • Peas
  • University of Saskatchewan
  • Value-Added

Health

Increasing Faba Bean Use in Pet Food and Aquaculture Feeds
Dr. Matthew Loewen - University of Saskatchewan - Veterinary Biomedical Sciences
  • Faba Beans
  • University of Saskatchewan
  • Value-Added

Health

Feeding Tannin and Non-Tannin Faba Bean to Broiler Chickens
Dr. Eduardo Beltranena - Alberta Agriculture and Forestry
  • Faba Beans
  • Value-Added

Processing

Entrapment of heart healthy oils using lentil protein isolates by spray drying
Dr. Michael Nickerson - University of Saskatchewan - Food and Bioproduct Sciences
  • Faba Beans
  • Lentils
  • Peas
  • University of Saskatchewan
  • Value-Added

Processing

Modification of a commercial lentil, pea and faba bean protein isolate production process for improved flavour profiles
Dr. Michael Nickerson - University of Saskatchewan - Food and Bioproduct Sciences
  • Faba Beans
  • Lentils
  • Peas
  • University of Saskatchewan
  • Value-Added

Processing

Enhancing quality and value of meat ingredients for further processing
Dr. Phyllis Shand - University of Saskatchewan - Department of Food and Bioproduct Sciences
  • Lentils
  • Processing
  • lentils
  • University of Saskatchewan
  • Value-Added

Processing

Value-Added Applications of Pulse Proteins for Human Foods
Dr. Lingyun Chen - University of Alberta
  • Chickpeas
  • Lentils
  • Peas
  • Processing
  • lentils
  • peas
  • chickpeas
  • Value-Added

Processing

Quantification and bioassay development for toxicity testing of faba bean varieties
Dr. Judit Smits - University of Calgary - Faculty of Veterinary Medicine
  • Faba Beans
  • Value-Added

Processing

Processing platform for food functionality of faba bean (3F-Platform)
Dr. Shannon Hood-Niefer - Saskatchewan Food Industry Development Centre Inc.
  • Faba Beans
  • Processing
  • faba beans
  • Value-Added

Processing

Modification of pea starch for increased utilization in the food industry
Dr. Paulyn Appah - Manitoba Food Development Centre
  • Peas
  • Value-Added

Processing

The utilization of pulses in the manufacture of crumb used as a binder in a model meat system
Michelle Sigvaldson - Alberta Agriculture and Rural Development
  • Chickpeas
  • Lentils
  • Peas
  • Value-Added

Processing

Characterization of phytochemicals and dietary fibres in pulse processing by-products for value-added functional food products
Dr. Rong Cao - Agriculture and Agri-Food Canada - Guelph Food Research Centre
  • Lentils
  • Peas
  • Agriculture and Agri-Food Canada
  • Value-Added

Processing

Enhancing world markets for Saskatchewan pulses through secondary processing and value added research
Peter Frohlich - Canadian International Grains Institute (CIGI)
  • Beans
  • Chickpeas
  • Faba Beans
  • Lentils
  • Peas
  • Value-Added

Processing

Effect of genetics and the environment on the quality and utilization of faba bean flour and protein concentrates
Dr. Michael Nickerson - University of Saskatchewan - Department of Food and Bioproduct Sciences
  • Faba Beans
  • Value-Added

Processing

Characterization, modification and commercialization of lentil bran as a food ingredient
Dr. Mehmet Tulbek - Alliance Grain Traders
  • Lentils
  • Value-Added

Processing

Pulse flour milling and utilization in food products
Heather Maskus - Canadian International Grains Institute (CIGI)
  • Beans
  • Chickpeas
  • Faba Beans
  • Lentils
  • Peas
  • Value-Added

Processing

Development of prototype expanded snack foods and breakfast foods from pea flour, air-classified pea starch and pea-cereal blends using twin-screw high temperature extrusion technology
Dr. Shannon Hood-Niefer - Parrheim Foods
  • Peas
  • Value-Added

Processing

Enhancing world markets for Canadian pulses through secondary processing and value-added research
Dr. Linda Malcolmson - Canadian International Grains Institute (CIGI)
  • Faba Beans
  • Peas
  • Value-Added

Health

Development of low glycemic index breads from pulses
Dr. David Jenkins - University of Toronto - Dept. of Nutritional Sciences
  • Chickpeas
  • Lentils
  • Peas
  • Value-Added

Processing

Functional characteristics of blends of native/physically-modified pea starches and native/physically-modified corn and potato starches
Dr. Shannon Hood-Niefer - University of Saskatchewan - Dept. of Food and Bioproduct Sciences
  • Peas
  • Value-Added

Processing

Research-scale extruder for value-added processing of carbohydrates
Dr. Yongfeng Ai - University of Saskatchewan - Dept. of Food and Bioproduct Sciences
  • Faba Beans
  • Peas
  • University of Saskatchewan
  • Value-Added
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